Chilli beef tortilla

 

     Perhaps the best-known Mexican recipe (called Chimichanga), these wheat tortillas are filled with chilli beef, topped with a spicy cheese sauce and served with traditional accompaniments.

Serves 4

• 4 wheat tortillas

For the filling

• 15 ml olive oil
• 450 gr minced beef
• 1 onion, chopped
• 5 ml paprika
• 1 red chilli, seeded and sliced
• 15 ml plain flour
• 150 ml beef stock
• 2 large tomatoes
• Salt and freshly ground black pepper
• Green peppers, chopped tomatoes, guacamole and sour cream to serve

For the cheese sauce

• 25 gr butter
• 25 gr plain flour
• 300 ml milk
• 50 gr grated mature Cheddar cheese
• Pinch of paprika

Preheat the oven to 350F (180C).
For the filling, heat the oil in a large pan and fry the minced beef for 5 minutes ; add the onion and fry for a further 5 minutes.

Add the paprika, chilli and flour ; cooke for 1 minute and stir in the beef stock.
Season well and bring to the boil ; then reduce the heat and simmer for 20 minutes.

For the cheese sauce, melt the butter in a pan and add the flour ; cook for 1 minute and gradually stir in the milk.
Add the grated cheese and paprika, season to taste and bring to the boil, stirring continuously.

Chop the tomatoes.
Place a little of the minced beef mixture along the length of each tortilla ; place the tomatoes on top, rool up into a cigar shape and place seam side down in an ovenproof dish.

Pour the cheese sauce over each tortilla and cook in the preheated oven for 20 minutes.
Serve with green peppers, chopped tomatoes, guacamole and sour cream.

BON APPÉTIT